Tortilloni and Spinach Soup

By MaryEllen

Ingredients

• Tortellini and Spinach Soup
• 1 10 oz. package frozen chopped spinach. squeezed dry spinach
• 1 tsp olive oil
• 1 onion, chopped
• 1 tsp garlic, minced
• 2 cup water
• 2 14 oz. can chicken broth
• 1 14 oz. can diced tomatoes
• 1 tsp Splenda
• 1 pkg fresh Tortelloni
• 3 Tbs Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 egg, well beaten
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (21 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 300.67
• Calories From Fat (26%) 78.58
• % Daily Value
• Total Fat 8.7g 13%
• Saturated Fat 3.05g 15%
• Cholesterol 99.66mg 33%
• Sodium 1441.04mg 60%
• Potassium 602.92mg 17%
• Total Carbohydrates 36.53g 12%
• Fiber 4.86g 19%
• Sugar 4.27g
• Protein 20.01g 40%
• Reviews
• 5 stars - Wonderful combination of flavors - ME 5/8/2007

Preparation

Step 1

1. Remove spinach for package and place on a microwave safe dish and microwave on high for 5 mins to defrost.

2. Meanwhile heat oil on medium on a large dutch oven or soup pot. Peel and finely dice onion. Saute briefly and add garlic. Add water and broth and bring to boil.

3. Drain spinach well and add to pot. Add tomatoes and sugar. Stir to mix well. Add tortellini and return to a boil. Reduce heat to medium maintaining a slow boil and cook for 5 minutes. Meanwhile in a glass pitcher, combine cheese, egg, salt and pepper. Stir vigorously with a whisk or fork. When soup has cooked for 5 minutes, slowly drizzle egg mixture into pot, stirring constantly. Stir and cook for 2 minutes. When using Low Carb pasta, cooking time may need to be increased before you add the egg/cheese mixture. Adding a rind from a piece of Parmigiano Reggiano cheese does wonders for this soup!